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Fishhawk
Starting Member
USA
20 Posts |
 Posted - 03/17/2009 : 7:20:33 PM
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Alright boys...I'm sure I'll get 20 different answers, but what is the right size pot?
Probably going to be doing 40lb bags.
Is 100qt right? Should I go bigger?
Thanks.
-Pete |
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Outsideallthetime
Administrator
1855 Posts |
Posted - 03/17/2009 : 9:50:45 PM
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I know being from "foreign territory" I will catch some grief, but I have "been there and done that" with pots and burners.....
Here are the points to cover:
1) How many pounds will you REGULARLY cook?
2) How fast will you need to "turnaround" the pot which means after that "first boil" how fast will you need to recover that BOIL to cook carrots, mushrooms and your potatoes and corn?
3) Match the POT with BURNER.... and make sure you witness the use of them together!
4) Copy a friend's setup that matches your need if possible!
These tips would have helped me on my first "try to buy"...!! |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 03/17/2009 : 10:24:02 PM
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RE: Most pots sold with internal baskets---be aware that for the most part the basket is much smaller than the capacity of the pot itself.
Using the basket that comes with the conventional 80-QT. pot, the basket would be too small for 40# of Crawfish, potatoes, ears of corn, mushrooms, sausage, etc, etc...
Ideally, try to individually buy just the 80-QT. pot and buy the basket that is in the 100-Qt. The lid to the pot may have to be bent a little to conform or the lifting handle holder on the basket may have to be altered just a little.
Maybe just me, but I find that the high pressure stainless burner is better than the high-pressure steel burner.
***BE SURE THAT YOU USE A BURNER FOR BOILING AND NOT THE LOWER PRESSURE BURNER FOR FRYING!!!
Just a few of my opinions from past experiences...John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
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Outsideallthetime
Administrator
1855 Posts |
Posted - 03/17/2009 : 11:06:56 PM
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| Excellent points JOHNC....a burner that is a "fish cooker" is NOT a "crawfish boiler"! |
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Fishhawk
Starting Member
USA
20 Posts |
Posted - 03/18/2009 : 07:57:56 AM
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Good info guys. I was given a Bayouy Classic SP-1 High Pressure cooker for my birthday. I believe it is 20 psi. Is that what I want for boiling?
Unfortunately I doubt I will be boiling crawfish regularly, but I'd like to make sure when I do boil that I'm at least using the best tools available.
Thanks again for all the input.
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algiers
Starting Member
45 Posts |
Posted - 03/18/2009 : 2:45:14 PM
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| I have an 80qt and regularly boil sacks as large as 50lbs. I do everything in one boil...potatoes, onions, sausage and all the other usual stuff. People are going to say no way possible but here's how it is possible. I got rid of my basket years ago and I use a scoop net to pull em out when there done. This method gives me all the room I need to do up to 50lbs with plenty of room for them to soak properly. I get great reviews on my crawdads every year and I can tell you I don't really have a magic recipe. When you try and cram 40lbs of crawfish into a basket I just don't think they soak properly and pick up the seasoning. Give it a try...the only thing it's going to cost you is 8 bucks for a good scoop net from Walley world and about 5 minutes of your time to scoop them out. |
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Outsideallthetime
Administrator
1855 Posts |
Posted - 03/18/2009 : 7:17:52 PM
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Fishhawk, just get out there and fill that pot, put a lid on it and CRANK it up! Of course then measur how long it takes to boil by how many beers you drink......
"Let's see that's a three beer" shrimp boil......
Let us know! |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 03/18/2009 : 11:59:14 PM
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SECRET INGRIDIENT...LEMON OIL---not juice, not concentrate...LEMON OIL!!!
This definitely enhances every seasoning you put into the pot---NO MORE THAN TWO TABLESPOONS PER BOIL! John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
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n/a
deleted
796 Posts |
Posted - 03/19/2009 : 04:48:20 AM
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I use the smaller 80qt pot. I usually only boil about 35lbs. of crawfish. But when I do have more friends come over I make two boils. The second batch is better than the first. And also gives me more time to drink a few before stuffing my face with crawfish.
Pathfinder 2200 TE Fighting Lady Yellow 200 HPDI Vmax <")}}}}*>< |
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Fishhawk
Starting Member
USA
20 Posts |
Posted - 03/22/2009 : 8:13:39 PM
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So now that I have the right pot.
How long do you guys boil? I've talked to some guys that saay 5 minutes others say 15 minutes.
I know most of the flavor comes from the soak, but does boil time have any effect on how easy the crawfish will peel?
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 03/22/2009 : 11:40:25 PM
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Cooking 35-45 lbs, seasonings w/mushrooms, potatoes, lemon oil, maybe artichokes/fresh asparagus, punctured cans of corn niblets...ROLLING BOIL for 3-5 minutes. (remove canned corn & asparagus from soak after 10 mins)! Couple scoops of ice, hose the pot and burner for 5 minutes, soak for 30 minutes (mostly women & kids) or IF mostly guys/beer-soak for 45-50 minutes...ENJOY!!! John Castelluccio, Jr.
PS...I always boil my seasonings for about 3 minutes BEFORE ADDING THE CRAWFISH!!!
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
Edited by - JOHN C on 04/17/2009 11:47:30 PM |
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Fishhawk
Starting Member
USA
20 Posts |
Posted - 03/23/2009 : 06:11:22 AM
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Thanks John.
Tell me a little about the corn. Do you open the can and eat the niblets or is it just for flavor? Do you puncture by just punching a few holes in the lid with an ice pick? Sounds interesting. |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 03/23/2009 : 2:23:07 PM
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Great method I thought of some time back...had a bunch of older rellies (false teeth group). Took a few cans of corn niblets, cut the paper wrappers off, carefully punctured with philips' screwdriver, drained the water out and placed into the empty sack the crawfish came in. Placed in the water, boiled and soaked for ten minutes. Pulled out the sack, let the cans drain, opened with can opener, poured corn into bowl, added some butter and everyone served themselves. This corn is great the next day over mashed potatoes/gravy.
DO NOT LET SOAK FOR OVER 10 MINUTES...you then will have very hot almost inedible corn. Let soak once the entire soak time, corn was almost redish from the cayenne, had to put into a calender and rinse off! Soaking any longer is dependant on the amount of seasonings (cayenne/peppers) you have in the mix. John Castelluccio, Jr.
FOROT TO ADD...if you have the room, add a few artichokes to the boil (again jput into a sack) and let soak for maybe 15-20 minutes. Mix a batch of GOOD olive oil, red wine vinegar, Tony's and parmesane cheese. Dip the leaves in the mix and enjoy!!! Save the artichoke hearts (IF YOU CAN) for a salad later.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
Edited by - JOHN C on 03/23/2009 2:27:40 PM |
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Fishhawk
Starting Member
USA
20 Posts |
Posted - 03/24/2009 : 2:17:22 PM
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Awesome info John.
Thanks for the tips. |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 03/24/2009 : 7:50:53 PM
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You are very welcome!!!!!!!!!!!!!!!!!
Another suggestion, put a ham-shoulder (2#-3#) into a sack, put into the soak for 30-45 minutes. Let cool, refridgerate, next day slice into steaks...FANTASTIC WITH BREAKFAST-eggs, grits, and dynamite sandwiches!!!!! John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
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Fishhawk
Starting Member
USA
20 Posts |
Posted - 03/26/2009 : 06:57:20 AM
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Damn. I may have to do a boil this weekend just for all the supplemental items (sausage, corn, ham, potatoes, artichoke, garlic, ham, etc.)
I wonder how a corned beef or just a brisket might taste? |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 03/26/2009 : 12:22:41 PM
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Just be sure to place into washed sack and tie the sack as close as possible to whatever you are cooking/seasoning! Both sound great...let us know!
Don't have to be cooking crawfish to do any meat/add-ins...just cook the in a kitchen-sized pot on the stove.
John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
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Fishhawk
Starting Member
USA
20 Posts |
Posted - 03/26/2009 : 3:26:29 PM
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Hey, real quick.....by ham shoulder you mean like a picnic cut? Should I just put it in the pot raw?
Sorry...I didn't get interested in cooking until about a year or so ago.
Thanks again for all your help. |
Edited by - Fishhawk on 03/26/2009 6:52:51 PM |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 03/26/2009 : 10:17:24 PM
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PORK SHOULDER/HAM SHOULDER ABOUT 2#-3#.
Have not tried putting in a 1/2" to 1" thick ham steak. John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 04/11/2009 : 11:13:38 PM
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Did anyone incorporate any of the suggestions from this thread to their 'Easter week-end crawfish' boil???? Please post good and bad ANY NEW additions!!! John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
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Fishhawk
Starting Member
USA
20 Posts |
Posted - 04/13/2009 : 6:49:48 PM
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John,
I tried a few. Overall I'd say much success.
The canned corn was great.
I messed up and used canned asparagus instead of fresh. It was OK. I just don't think I like the texture of canned asparagus.
The pork shoulder threw me. I ended up getting a 3 lb raw bone in pork picnic roast/cut. I soaked it for about 45 minutes and then my girlfriend started freaking me out by saying "no way 45 minutes is long enough to cook a 3lb piece of meat". So I let it go for another 45 minutes.
I also wasn't sure how to cut it.
Now...the highlight was the leftovers. In the morning the pork with eggs. For lunch I made mashed potatoes and gravy to have with the prok and canned corn/asparagus.
I ate like a king for 4 days.
I think a few tweaks are inorder, but all in all a big success.
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 04/14/2009 : 2:14:02 PM
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GLAD YOU ALL ENJOYED THESE SUGGESTIONS...always open for other suggestions. Remember most hams are already cooked...you are just adding some seasoning/taste to it!!! John Castelluccio, Jr.
DID ANYONE TRY THE FRESH MUSHROOMS???
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
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Troutman
Average Member
318 Posts |
Posted - 04/14/2009 : 2:20:01 PM
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John C,
Did he use the type of pork you suggested? I was thinking more along the lines of a ham (the ham that most people bake) and not a fresh pork roast like a boston butt or picnic.
Did that picnic roast stay together or did it break all apart? I would think a ham (like a spiral cut ham) would be perfect.... already fully cooked and now you are just kicking it up with spice. |
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Fishhawk
Starting Member
USA
20 Posts |
Posted - 04/14/2009 : 5:07:38 PM
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Trout...I tied the pork up in cheese cloth. It held together great. I wish I could post pictures on this forum.
John...I added whole white mushromms. The shrooms and the garlic are two of my favorite components.
Another one that was awesome was the cheese infused hotdogs. Not to replace the andouille of course, but as an addition. |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 04/17/2009 : 11:56:44 PM
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Tonight while at a friends house, he boiled a 45# sack of crawfish with the usual seasonings. I brought over a dozen of medium artichokes. After the crawfish was removed from the pot, I re-light the burner and got the water back to a boil, I added the artichokes and boiled for 5 minutes and let them soak for 30 minutes. Made up a large batch of olive oil, wine vinegar, Tony's seasonings, garlic powder and grated parmasean cheese. Dipped the artichokes leaves and some fresh French bread along with the crawdads and some longnecks...finger licking good!!!
Tomorrow, we are going to BOIL some pork ribs, beef ribs and brisket in the seasoned mix and then grill/baste on the barbeque grill. John Castelluccio, Jr.
John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
Edited by - JOHN C on 04/17/2009 11:57:46 PM |
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Fishhawk
Starting Member
USA
20 Posts |
Posted - 04/19/2009 : 09:24:38 AM
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Awesome.
Be sure to let us know how it works. |
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Let's talk Crawfish
